california casserole
This is a creamy, cheesy, rice and veggie casserole! Its a quick and easy dish! I'm posting it, showing the changes I made. This could be made with any combination of your favorite veggies and cheese. My family loved it! This is a recipe from a cook known as Nativeprincess. The photo is my own.
prep time
20 Min
cook time
45 Min
method
---
yield
6 - 8
Ingredients
- 2 cups vegetable broth
- 3/4 cup long grain rice - not minute rice
- 2 cups light sour cream
- 2 cans (4oz. each) diced green chilies - mild
- 1/2 cup sliced green onions
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons fresh chopped parsley - i used 1 tbls. parsley + 1 tbls. chives
- 1 small zucchini - sliced thin
- 3 - tomatoes - seeded, sliced, drained
- 4 cups grated monterey jack cheese - i used a combo of cheddar, mozzerella and parmesan
How To Make california casserole
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Step 1Preheat oven to 350 degrees.
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Step 2In a medium saucepan over high heat, bring veg broth to a boil. Add rice, reduce heat to low, cook covered until liquid is absorbed, about 20 - 40 minutes. Set aside.
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Step 3In a medium bowl combine, sour cream, chilies, onions, oregano, salt, pepper, parsley and chives, if using them.
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Step 4In a greased 2 qt. casserole, add half of the follwing ingredients in layers: rice, sour cream mixture, zucchini, tomatoes and cheese. Repeat, ending with cheese.
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Step 5Bake, uncovered, until bubbly, about 45 minutes. Let stand 15 minutes to firm up, before serving.
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Step 6Serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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